Duck in the pan with brugnons
- 3 Duck breast
- 3 Brugnon
- 40 g Butter
- 1 industry Rosemary
- Salt and pepper
- Cut the brugnons in half, pit them and slice them. Melt the butter in a pan and cook with the rosemary sprig over low heat until tender. Salt, pepper.
- Meanwhile, cut the duck into strips of about ½ cm. Put them to brown a few minutes over high heat while mixing them constantly. Salt, pepper. The duck must remain pink.
- Discard the cooking fat and add the rosemary brugnons and their juices to the pan. Mix gently and serve.